Crispy Pho Pillows with Salmon

Pho can go beyond the soup bowl. The recipe from Crispy Pho Pillows with Salmon below is just one example of that. Don’t like salmon? No problem, this recipe is very versatile and can be made with beef. Get more recipes in Simply Pho.

Crispy Pho Pillows with Salmon

The people of Hanoi are known as “pho addicts,” and their appreciation of the pho noodle goes beyond the soup bowl. This dish (ph? chiên ph?ng) is just one of their fun creations. In Hanoi, it is normally served with beef and stir-fried greens, such as bok choy or spinach. I learned this variation that uses salmon from Chef Phuoc Hung on Món ngon m?i ngày, a daily cooking show on Vietnamese television.

SKILL LEVEL: Intermediate • PREP TIME: 30 minutes • COOK TIME: 35 minutes • YIELD: 2 servings

Pho Pillows

7 oz (200 g) rice noodle sheets
Vegetable oil, for frying

Sauce

1 tbsp (15 g) tomato sauce
1 tbsp (18 g) oyster sauce
1 tsp chicken stock powder
½ tsp sugar
½ tbsp (9 g) chili sauce
½ tsp sesame oil
½ cup (120 ml) water

Stir-Fry

2 salmon fillets (7 oz, or
200 g, each)
Salt, to taste
Black pepper, to taste
1 tbsp (15 ml) vegetable oil
1 tsp minced garlic
¾ cup (70 g) straw mushrooms or mushrooms of choice, halved
1/3 cup (40 g) julienned carrot
1/3 cup (40 g) julienned bell pepper
1/3 cup (40 g) julienned celery
1/3 cup (40 g) julienned onion
2 scallions, cut into 2-inch (5 cm) lengths

1. To make the pho pillows: Place 3 rice noodle sheets on top of one another and cut into 1-inch (2.5 cm) squares.
2. Place a small saucepan over medium heat. Fill with vegetable oil to a depth of 2-inches (5 cm). Heat until the oil reaches 360°F (180°C), or test the temperature with a chopstick inserted into the oil: when bubbles appear around the chopstick, the oil is ready for deep-frying.
3. Gently drop the pho squares into the saucepan, leaving some space between them at first so they do not stick together. After 30 to 60 seconds, the surface should no longer be sticky, so you can push the squares closer together and add more to the pan. Fry over medium heat until puffy (like a pillow) and golden brown, about 3 minutes. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain the excess oil. You will need to fry in batches.
4. To make the sauce: In a small bowl, combine the tomato sauce, oyster sauce, chicken stock powder, sugar, chili sauce, water, and sesame oil. Stir well to dissolve. Set aside.
5. To make the stir-fry: Season the salmon fillets on both sides with salt and pepper. Heat the vegetable oil in a large pan over medium/high heat until hot. Add the salmon and sear both sides—sear the skin side until golden and crispy. Remove from the pan and let rest on a plate.
6. Add the garlic to the same pan and stir and cook over medium-high heat until fragrant. Add the mushrooms and stir and cook for 30 seconds. Add the carrot, followed by the bell pepper and celery. Stir-fry for 3 minutes, then mix in the sauce.
7. Add the onion and stir-fry for another minute, then turn off the heat. Mix in the scallions.
8. Divide the stir-fry between the two serving plates. Arrange the crispy pho pillows around the stir-fry so they don’t turn soggy. Place the seared salmon on top of the stir-fry.

Cooking Tip: It is crucial to deep-fry the squares over medium heat; high heat burns them too quickly, and over low heat, they don’t puff properly.

Buy from an Online Retailer